Nutritional Facts

Directions

Line a 13-in. x 9-in. pan with foil and greased the foil with 1-1/2 teaspoons butter; set aside. In a large bowl, combine the chocolate chips, candy bars, marshmallow creme and sunflower kernels; set aside.

In a saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.

Remove from the heat; stir in vanilla. Pour over chocolate mixture and stir until chocolate is melted. Pour into prepared pan. Refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in the refrigerator.Yield: about 6 pounds.

Originally published as Sunflower Fudge in Country Woman
September/October 2001, p10